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Summer Tomatoes Panzanella

Course: Salad
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 618 kcal
Author: Karlynn Johnston
Delicious summer tomato panzanella salad! Garlic buttered bread cubes take this panzanella salad to the next level!
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Ingredients

Garlic Bread Cubes

  • 1/4 cup melted butter
  • 1/4 cup olive oil
  • 1 small French bread/baguette cut into 1 inch cubes ( around 8 cups)
  • 1-2 teaspoons garlic powder

Salad

  • 1 English cucumber sliced into cubes
  • 4 cups of tomatoes sliced
  • 1/4 cup of ribbon sliced basil or more to taste, I love basil!

Dressing

  • 3/4 cup olive oil
  • 1/4 cup dry white wine
  • 1 teaspoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • 2 teaspoons finely minced garlic

Instructions

  1. Pre-heat your oven to 350 °F.
  2. Whisk together the butter, olive oil and garlic powder. ( Using minced garlic doesn't work, as it cooks too long in the oven and burns!)
  3. Place the bread cubes in a large bowl, then pour the butter mixture over top. Toss until they are coated.
  4. Scatter out evenly on a large baking sheet in one layer then bake in the oven until golden brown and crispy. Remove and cool.
  5. Combine the vegetables and bread cubes in a large bowl. Whisk the vinaigrette ingredients together,  then pour over top.
  6. Toss the salad to mix. Let sit for 30 minutes or until the bread cubes start to soften up - but aren't soggy.
  7. Serve and enjoy!
Nutrition Facts
Summer Tomatoes Panzanella
Amount Per Serving
Calories 618 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 10g50%
Cholesterol 20mg7%
Sodium 814mg34%
Potassium 407mg12%
Carbohydrates 44g15%
Fiber 3g12%
Sugar 5g6%
Protein 9g18%
Vitamin A 1170IU23%
Vitamin C 15.5mg19%
Calcium 53mg5%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.